Maintain the highest possible hygiene and maintenance standards. Ensure the highest degree in applied hygiene and food safety as per the ADFCA, HACCP guidelines to ensure that the food served to the Guest is of highest quality and standard
Ensure that all dishes leaving the kitchen are of appropriate portion and presented as per recipes and presentation standards set by the Hotel
Work in close cooperation with all other key departments in the Hotel to ensure a smooth operation
Control the food cost by preparing / reviewing all store requisitions and direct purchases and ensure the accurate delivery of goods in order to achieve the budgeted profitability
Attend required meetings and conduct daily briefings with your team members ensuring efficient communication, to run your kitchen smoothly
Handle Guest complaints/suggestions/requests directly to achieve high Guest satisfaction.
Ensure Employee Development in your Kitchen team in order to train/guide/motivate your team members to achieve highest quality standards set by the ED Department and the Department Head
Plan effectively all FF&E and Operating equipment for his Kitchen to ensure a smooth operation
Conduct competition checks (as instructed) to assist the Hotel in being updated and competitive in the local market
Drive together with the Executive Chef and Food & Beverage Manager all events in the outlet as per the annual promotional calendar
Participate to meet / maximize the outlet’s revenue budget and exercise the constant control of operational costs (food, labour, maintenance)
Operate in a safe and environmentally friendly way to protect guests’ and employees’ health and safety, as well as protect and conserve the environment
Comply with the hotel environmental, health and safety policies and procedures
Minimum Qualifications
5 years experience as a Chef
Specialized in Indian Cuisine
The ability to communicate well in English and be able to demonstrate a proven track of food preparation, presentation and preservation.
